Rainbow Of Carrots Salad With Roasted Red Pepper Vi

Name: Rainbow Of Carrots Salad With Roasted Red Pepper Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium size multicolored carrots, peeled; 3 radishes, thinly sliced; 1/2 cup cherry tomatoes, cut in half; 3/4 cup fava beans or edamame, peeled; 1 tablespoon chives, finely choppe; 2 jarred roasted red bell peppers, drained; 2 tablespoons parsley, chopped; 1 garlic clove, minced; 1 tablespoon honey; 1/2 cup extra-virgin olive oil (fruity, not peppery); 1/8 teaspoon grounded coriander; Pinch cayenne; Salt and freshly ground black pepper

Servings: persons

3 medium size multicolored carrots, peeled
3 radishes, thinly sliced
1/2 cup cherry tomatoes, cut in half
3/4 cup fava beans or edamame, peeled
1 tablespoon chives, finely choppe
2 jarred roasted red bell peppers, drained
2 tablespoons parsley, chopped
1 garlic clove, minced
1 tablespoon honey
1/2 cup extra-virgin olive oil (fruity, not peppery)
1/8 teaspoon grounded coriander
Pinch cayenne
Salt and freshly ground black pepper

1
Carrots: Using a vegetable peeler, shave the carrots lengthwise into a bowl. Set aside.
2
Fava beans: Blanch the beans for 1 minute then plunge them into ice water. Once cool enough to handle, using your thumbs release the beans from pale skin that surrounds the beans. Set aside.
3
Make the dressing: Roughly chop roasted bell peppers. In a food processor, combine bell peppers, parsley, garlic and honey. Whiz to combine, while the processor is still running, pour in olive oil slowly, until well emulsified. Season with salt, pepper, coriander and a pinch of cayenne.
4
Make the salad: In a bowl, combine shaved carrots, radishes, and fava beans. Add 3-4 tablespoons of the dressing and mix until the vegetables are well coated. Adjust the seasoning if needed, sprinkle with chives and serve.

419

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 medium size multicolored carrots, peeled, 3 radishes, thinly sliced, 1/2 cup cherry tomatoes, cut in half, 3/4 cup fava beans or edamame, peeled, and more.

Yes, Rainbow Of Carrots Salad With Roasted Red Pepper Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Rainbow Of Carrots Salad With Roasted Red Pepper Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions